究極の親子丼の作り方☆卵が半熟とろとろ濃厚！お肉も柔らかジューシー！おうちでも簡単にお店のように美味しく作るコツをご紹介します♪-How to make Oyakodon-【料理研究家ゆかり】

究極の親子丼の作り方☆卵が半熟とろとろ濃厚！お肉も柔らかジューシー！おうちでも簡単にお店のように美味しく作るコツをご紹介します♪-How to make Oyakodon-【料理研究家ゆかり】

Today I made oyakodon (a bowl of rice topped with chicken and eggs). Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home Please subscribe to my channel Today I would like to make oyakodon.

This time I will make a delicious oyakodon with a tender egg and very tender meat. I will show how to make chicken tender and eggs tender. There are some key points here and there, so please enjoy to the end. Please have a look at it. Easy recipes at home

Let’s start by introducing today’s ingredients. I will first introduce the ingredients used to marinate the chicken thighs. Here are the ingredients. Chicken thighs, sugar, cooking sake, chicken broth, and these ingredients are used to marinate the chicken. It’s meat and I will use about 200g or so this time.

And the first point this time is to marinate the meat. This makes the meat very tender, juicy and well seasoned. When you marinate it, it’s sugar. I would also like to marinate with cooking sake, chicken broth, and here. Next, here are the remaining ingredients. Here are the ingredients.

Eggs, water, soy sauce, mirin, sugar, dashi stock, mentsuyu, and rice. I will make it with these materials. First of all, I will use three eggs this time. I will use M size eggs here. And this time we’re going to use dashi broth, and we’re going to make dashi broth with dashi stock.

This dashi stock uses bonito dashi. Can also use kombu dashi if you like. And the second point is mentsuyu. I will show you how to use this mentsuyu later while making it.

There are various concentrations of mentsuyu, but I’m going to use twice as much. 0:02:02:02.926,0:02:10.041 I think there are also 3x and 4x concentrates, so you can adjust the amount to your liking. I will start making it with these ingredients. Easy recipes at home Now let’s make it.

First I will prepare the chicken thighs. I remove these excess threads, fat, and skin from the chicken thighs. This preprocessing makes all the difference in the finished product, so please do this before you start cooking. Now, let’s take it. OK. Preprocess it like this. Then cut this meat into bite-sized pieces.

When you cut it, you can see that there is a little split in the middle. Half of it is the fleshy part, and the other half is the fleshy part. So first I cut this one into pieces. If you cut it into pieces like this, it becomes crispy and very easy to eat.

Now I will cut this into pieces of your choice. I think it will be very satisfying if you cut it a little bit bigger. Cut the meat like this. Then prepare a zip bag or plastic bag like this. Put the meat in here. After adding the meat, add the sugar first.

Then rub only the sugar in thoroughly first. Here’s the key: always rub the sugar in first. If you don’t, the sugar won’t be able to get inside properly. So rub it in firmly at the very beginning. OK. Then add the cooking sake, chicken broth, and this, and rub it in again.

After rubbing thoroughly, remove the air. Then close the mouth. Once the mouth is tightly closed, leave the meat to marinate in the refrigerator for 30 minutes. Marinated for 30 minutes. The meat now looks like this. Next, the eggs are beaten.

There is a little bit of a point here too, so I hope you can check it carefully. Going to use three eggs this time, and you’re going to break two of them into a bowl first. And the third one.

The third one is to put only the whites in this bowl and the remaining yolks in this bowl. First, only the whites are put in. And here are the yolks. This time I will use them separately like this. By doing so, you will end up with a very semi-mature, rich, and delicious oyakodon.

First of all, here it is. There is also a key to how to beat the eggs. Mix the whites only in this way. The yolk is a bit mashed now, but first cut the whites as much as possible like this, lifting them up with chopsticks.

Once you have cut a big chunk like this, it’s time to cut the yolk. Now the yolk is a little bit crushed, but I’m going to lift it up and mix it a little bit so that I can cut the yolk in the same way. The key is not to mix it.

This is about ok now. It’s about like this, the yolk is a little lumpy. Melt it down like this. And here is another egg yolk. Here we will add the men-tsuyu we mentioned earlier in the ingredient description. I will season this egg yolk and add the egg yolk here afterwards.

This will increase the umami and give it a very tasty finish. Now, let’s put it in here. This time I’m adding 1/2 teaspoon of 2x concentrated mentsuyu. Adjust this amount to your taste.

The standard for the thickness of the flavor is a little less than the thickness of your favorite flavor when you taste it. Then mix this one in well. OK. Thus, save only one egg yolk to mix with the menzutsuyu. So now I would like to finish it in the frying pan.

Easy recipes at home Now let’s finish up. This time I will use a 22cm pan. I think a frying pan around 20-22 cm should be about right. First of all, I make dashi stock with water and dashi stock. You can use your own dashi stock for this soup stock.

Then I mix this once. Then add soy sauce, mirin, and sugar. And let’s mix. After mixing well, put on fire. Heat is medium. Bring to a boil once at this point. Heat while stirring like this from time to time. Once it boils like this, turn off the heat.

Then the marinated meat is arranged. Let’s lay them out skin side down. I didn’t add onions this time, but you can add onions here if you like. If so, try adding it at the same time as the chicken. It looks like this.

Once it is lined up like this, put it on the fire again. The heat is low-medium. Continue to cook for roughly 5-6 minutes. The surface is a little bit on the surface now, so let’s cook it down, turning it over occasionally. Now it’s been just about a minute and a half.

It is simmering like this. Then it is turned over once. I will continue to boil it down again. Sometimes there will be scum or something, so please scoop up the scum then. Can do this only if you are concerned about it. The rest of the time, we’ll simmer it, rolling it occasionally.

Just now it has been simmering for about 6 minutes. Then I turn off the heat once. Once you turn off the heat, cover the lid once here. And once this is done, let it steam for 5 minutes with residual heat. The meat is then thoroughly cooked and tender. 5 minutes have passed.

The lid is opened. Now it looks like this. Then turn the meat over once and let the whole thing get covered with this braising liquid. Once again turn the heat on. Heat medium. Let it come to a boil again. When it re-boils like this, reduce the heat to low.

Pour in eggs starting with this mixture of whites and yolks. The mixture is poured in two batches, not all at once. When pouring in the mixture, I pour it in while communicating with the chopsticks like this. Then, let’s go. First, put in half.

Once half is put in, put the lid on once at this point. Then wait one minute. One minute has passed. Open the lid. Now it is finished in a tender semi-moist state like this. Then I turn the remaining egg. Then cover again. Now 30 seconds. Heating with the lid on. 30 seconds passed.

Once 30 seconds have elapsed, the fire is turned off. And here at the end, turn the reserved egg yolk. This way, a very rich egg yolk is left at the end, resulting in a delicious, rich oyako-don. Please pour the mixture evenly over the entire bowl like this.

Then bring it to a boil again. When this is done, turn off the heat and put the lid back on. Now cover and let steam for 30 seconds. 30 seconds have passed. Lid is opened. It turned out to be a tender and tasty oyakodon like this.

Now I would like to finish it up by putting this on rice. Easy recipes at home This is the completion of oyakodon. This is how it turned out. Eggs are tender, fluffy, and deliciously done like this. And the meat is very tender and juicy. It’s done. Now, I would like to eat.

Let’s eat. The eggs are already tender and the meat is very tender. And the flavor is soaked into the meat. Easy recipes at home Please subscribe to my channel It finished deliciously today. This is the key point of this oyakodon.

First of all, the chicken, but make sure to prep the chicken as much as possible. The first thing to do is to prepare the chicken meat as much as possible. When cutting the chicken, divide the meaty part into two halves and cut each half into bite-size pieces.

This will make them crispier and easier to eat. And when you are done cutting the meat, marinate it in sugar, cooking sake, and chicken broth. The meat will be very tender. In addition, the seasoning is added so that the flavor soaks into the meat.

The order of rubbing in the sugar should always be done first. Please note that if you rub other things in first, the sugar will not get into the mixture. And this is the point of the egg. I used three eggs this time.

The first two should be broken as is and the last one should be separated into yolk and egg white. Then add mentsuyu (soy sauce) to the yolk and mix thoroughly. The thickness of the sauce should be a little thinner than you prefer.

So please adjust the amount of mentsuyu to your taste and add it. And when mixing the eggs, don’t mix them all together, but mix them so that you can use chopsticks. And the whites and yolks should almost be mixed together. It’s really just a little bit of mixing.

This will give you a nice, thick egg. And then after the chicken is cooked, the key to adding the eggs is to add the whole eggs in two batches. This way you can enjoy the different textures of the eggs. So once you add half, cover and cook until tender and half-cooked.

I think it depends on the size of the frying pan, so I suggest you open the lid when it is just before half-boiled. So please keep an eye on it and heat it up. And when you add it a second time, cover it again and heat it for 30 seconds this time.

After the second addition, pour the egg yolk mixture with mentsuyu over the top. Then turn off the heat, cover with a lid, and let it steam for a little while to get the desired semi-moistness. If you like the egg yolk half-boiled, you can also put it on top of the rice without steaming.

If you want to firm up the eggs, adjust the heating time to your liking. By the way, the quantity of this time makes roughly 2 servings. Please use this as a guide. The ingredients are easy to find and very simple to make. It is very tasty and you should try to make it.

Easy recipes at home Today I made oyakodon (a bowl of rice topped with chicken and eggs). I have many other various videos on my channel. Please subscribe to my channel and enjoy.

I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは。料理研究家のゆかりです。
今回は、親子丼の作り方をご紹介します。卵が半熟とろとろで超濃厚！お肉も柔らかジューシーな仕上がりに♪おうちでも簡単にお店のような美味しい親子丼が作れます。上手に作るコツをご紹介！とても美味しいので、ぜひ作ってみてください。

Hello. This is Yukari, a culinary researcher.
This time, I will introduce how to make oyakodon. The eggs are soft-boiled and super rich! The meat is also soft and juicy ♪ You can easily make delicious oyakodon like a restaurant at home. Introducing the tips to make it well! It’s very delicious, so please try making it.

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【材料】（2人分）
・鶏もも肉 1枚
・砂糖 小さじ1/3
・料理酒 大さじ1
・鶏がらスープの素 小さじ1/3

・卵 3個
・水 150ml
・醤油 大さじ2
・みりん 大さじ2
・砂糖 大さじ1
・だしの素 小さじ1/2
・めんつゆ 小さじ1/3
・ご飯 適量

【ingredients】
・1 Chicken thigh
・1/3 tsp Sugar
・1 tbsp Cooking sake
・1/3 tsp Chicken soup stock

・3 Eggs
・150ml Water
・2 tbsp Soy sauce
・2 tbsp Mirin
・1 tbsp Sugar
・1/2 tsp Dashi stock
・1/3 tsp Mentsuyu
・Rice

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